I like to use chickpea flour for my crepes because it is high in protein and fibre. It also makes the crepes more vibrant in color. They are less supple than the wheat ones, but equally tasty. One of my favorite fillings is vanilla yogurt with a touch of Solberry and maple syrup.
Recipe Solberry Seabuckthorn Crepes
1 tsp. (0.5 g) ground vanilla bean
1 tbsp. (7 g) coconut oil or butter (melted)
1 tbsp. (15 g) Solberry Seabuckthorn Puree
1/2 cup (100 g) water
1/2 cup + 3 tbsp. (65 g) wheat flour of gluten free flour
Whisk all ingredients together until smooth and let it rest for few minutes. It’s important for the batter to reach the right consistency – similar to that of heavy whipping cream. This produces a thin, even crepe with enough structure to hold together. Adjust water or flour if necessary. Heat a non-stick pan to medium. Pour small amount into a pan and turn gently until thin crepe is formed.
Fill your crepe with your favorite fruit, cottage cheese, sautéed vegetables or Solberry vanilla yogurt.
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